Category Archives: Chicken

Chicken and Broccoli Mac ‘n Cheese

So be honest, are you guys getting sick of cheese based sauces? Cause I kind of have one more….
Okay, since we have been doing roux based cheese sauces, I thought I would introduce you to one of my super duper easy dishes. To be honest, I think this picture shows the one and only time I have actually made it, but because it is so classic and so simple it is theoretically one of my favorites!

Okay, so basically it is homemade mac and cheese, but in this case with chicken and broccoli, but again it is one of those versatile dishes where you could throw in any protein and veggie, or leave them out altogether. Unlike most homemade mac and cheeses which are baked, this is designed to be more like the classic Mac n Cheese/Kraft Dinner (shout out to the Canadians in the room)…from your childhood, so no baking at all. Again, composed of just cooked pasta, cheese sauce, grilled chicken and steamed veggie…

 

Chicken and Broccoli Mac n Cheese

 

What I did:

  1. Make a cheese sauce:
    1. Make a roux of butter and rice flour (this will make it GF)
    2. Slowly add milk whisking as it thickens.
    3. Make it thinner than a typical sauce, and add a handful or two of cheese, which will further thicken it up.
  2. Make some macaroni
  3. Chop up some grilled chicken (I keep cooked diced chicken breast in the freezer at all times, defrost for a minute in the microwave and you’re good to go.)
  4. Steam a bit of veg
  5. Mix and serve!

 

Anyway, another super simple way to use a basic cheese sauce. Also this cheese sauce would do just fine in the freezer, so make a big(ish) batch and then freeze for even easier prep. So if ya’ll are getting sick of the creamy sauce-y dishes, I would love some suggestions for what to feature next. Consider the polls open in the comments. What do you want to see me make next?

Guten Appetit!

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Chicken Alfredo

One of my favorite comfort foods is my variation on a classic: Chicken Alfredo. To make it just a tad healthier, and frankly even better I have added asparagus below. Basically this is composed of several parts: Cooked spaghetti (or any pasta obviously, the leftovers were awesome on fusilli), cooked diced chicken, lightly steamed vegetable (in this case asparagus) and a creamy alfredo-ish sauce. Which is what I will discuss here.

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What I used:

  • butter
  • rice flour (any flour works, I like rice flour’s consistency and GFness)
  • milk (or 1/2 and 1/2, but I used milk cause I needed to use it up)
  • garlic powder
  • salt and pepper
  • parmesan cheese

First thing you do is make a roux, which is at the core of most sauces, and might at first blush sound intimidatingly French. A roux basically is just a paste of a fat (in this case butter, but in a gravy might be meat drippings) and flour (I almost always use rice flour for the above mentioned reasons. And so if Aimee my GF cousin pops by I can still feed her.)  Estimates are serious guestimates. Be warned.

What to do:

  • Add a couple of tablespoons of butter to a pan and melt.
  • Once melted add a similar number of tablespoons of the flour. Mix with a whisk into a paste. (The thicker the paste the more you will thin it out. I like making mine rather thick so that I can make it go further on less butter. Anyways, this will always be trial and error)
  • Once it is a thick slightly bubbling mass you keep whisking.
  • While you continue to whisk at medium heat (pick up edges and corners, and the bottom so nothing burns) slowly add your milk. (Maybe a cup at first)
  • Then whisk it in, it will quickly at first, then in subsequent rounds slowly thicken.
  • Continue to whisk and add liquid until it is the desired thickness. (Dip a spoon in coating the back, run your finger through the sauce, if the line stays clean it is perfect.)
  • Add seasonings to taste.
  • Add shredded parmesan, and melt it in.
  • Add diced chicken and steamed veg.
  • Stir together and serve over cooked pasta with a sprinkling of parma overtop.
  • Enjoy creamy delicious Italian-ish comfort food.

Guten Appetit!

 

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Chicken Quesadilla Packet

Okay, after all of that roux making, we need to move on to something a little easier, more of a grab and go kind of idea: Chicken Quesadilla Packet. I confess, I love making quesadilla packets. (I will have to go look, but if I haven’t featured my provolone, turkey and spinach one, shame on me.)

Anyway this is my version of a super simple chicken quesadilla. I call them quesadilla packets due to how I fold them for easier eating. Here in the Morris household we have this bad habit of eating while doing other things, so hot dripping cheese oils are preferred inside of the lunch rather than on our hands.

Anyways, this one is super simple, basically I just take cooked chicken (to make even easier deli meat is always an option), shredded cheddar and some taco sauce, start getting it melted like this:

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Then fold over and cook the other side (so the seams stay), and then flip it back once  more to brown up the back. Viola, a Chicken Quesadilla Packet. Super popular at our house on Sundays, when we get home from church and want to eat RIGHT AWAY. Relatively healthy (I just use a wee dab of butter for the pan/ coloring), and deliciously inexpensive, as most homemade things are…

Guten Appetit!

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